Aunt Marie’s Pork and Veal Pâté
(Cretons de Tante Marie)
Cretons is similar to rillettes, the pate-like French mixture of pounded meat and seasoned fat, but has a crumbly texture. Michel Careau, of La Ferme Enchantee restaurant, gave us his aunt Marie’s recipe.
- 1 1⁄4 lb. pork shoulder or rump, cubed
- 1⁄2 lb. veal shoulder, cubed
- 1 small yellow onion, peeled and chopped
- 1⁄2 lb. salt pork, finely chopped
- 1⁄4 tsp. ground cloves
- 1⁄4 tsp. ground cinnamon
- Freshly ground black pepper
- Use a sharp cleaver or large sharp knife to finely chop pork and veal to the texture of coarsely ground meat.
- Put chopped meat into a large pot, add onions and 1 1⁄2 cups water, and cook over medium heat until liquid has evaporated and meat begins to fry, about 30 minutes.
- Meanwhile, put salt pork into a small saucepan, and cook over medium heat, stirring occasionally, until fat is rendered and salt pork is golden, about 30 minutes.
- Add salt pork and rendered fat to meat mixture; then add cloves and cinnamon, and season to taste with pepper. Transfer to a crock with a cover, and set aside to let cool to room temperature. Cover, and refrigerate for at least 2 hours. Serve spread on toasted country bread, if you like.